[Sca-cooks] whole stuffed cabbage

[wheezul at canby.com]

Anna Wecker's recipe (page 164) is made a similar way, but the filling is
of eggs, cabbage or spinach, large raisins, small raisins, sweet spices,
cut almonds, saffron, salt and finished with hot fat.  The sauces: meat
stock with ginger or optional wine vinegar, bread crumbs, lemon juice. 
Seems to me I read this chicken based one somewhere too.

Katherine

> I'm trying to find a period German recipe that I read once.  A whole
> cabbage, cooked until the leaves were a little soft, then the space
> between each leaf stuffed with chicken, the whole shaped back into a
> cabbage and cooked. Does this sound familiar to anyone?
>
> Ranvaig
>